Raspberry & blueberry lime drizzle cake

• softened butter225g g

  plus extra for greasing

• golden caster sugar↗225g g
• eggs↗4medium
• limes↗2

  grated zest and juice

• self‑raising flour↗250g g

  sifted with a pinch of salt, plus extra flour

• ground almond↗25g g
• blueberries100g g

  and raspberries

• lime juice↗8 tbsp tbsp

  (about 4 limes)

• lime↗1

  grated zest

• golden caster sugar↗140g g

Step-by-step instructions

1. 1

   Line the base and sides of a 20cm/8in square cake tin (not loose‑based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

2. 2

   Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

3. 3

   Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.

4. 4

   Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

5. 5

   Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

6. 6

   Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.